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Hi Bold Bakers!
I love easy fruit desserts — even if a particular fruit isn’t in season or native to your part of the woods, baking them brings out all the best flavors. Plus, I can’t be the only one who counts a dessert as my fruit servings for the day, am I?
This roasted pineapple seriously makes me feel like I’m island living! I coat a fresh pineapple in butter, brown sugar, spiced rum, and full-fat coconut milk to get a wonderful, sticky, syrupy flavor. The fruit itself cooks in all that syrup, and the pineapple soaks up all that deliciousness.
[ Can’t get enough Pineapple? Try my Homemade Disneyland Dole Whip! ]
My homemade Tropical Roasted Pineapple recipe is great alongside coconut ice-cream, but I wouldn’t rule it out as a side dish for dinner either! The pineapple’s sweetness perfectly balances fattier, salty meats, like BBQ pulled pork, al pastor tacos, or even alongside some breakfast sausage!
What Is A Roasted Pineapple?
You may be more familiar with grilled pineapple, but this is a great alternative for winter months when the last thing you want to do is go outside to cook!
My roasted pineapple recipe is simply a pineapple that has been covered in all good things (butter, rum, brown sugar, coconut milk) and roasted in the oven for around 45 minutes to an hour. Roasting the fruit really brings out all of its delicious sugars, making it almost caramel tasting.
What You Need To Make Tropical Roasted Pineapple
- Measuring cups and spoons
- Oven-safe pan or skillet
How To Make Tropical Roasted Pineapple
There’s no better (or easier) way to make your fresh pineapple even more delicious! Here is how you make tropical roasted pineapple (and don’t forget to get the full recipe with measurements, on the page down below.):
- Preheat your oven to 400°F (200°C). Prepare your pineapple by cutting off the top and tail, and then cut the rind off until you reach the yellow flesh.
- Place the pineapple in an oven-safe pan or skillet and add in the butter, brown sugar, rum, and coconut milk.
- Bake the pineapple in the oven for about 45 minutes to 1 hour, carefully turning the pineapple every 15 minutes and basting with the rum sauce.
- Once the pineapple is tender and coated in the now thick coconut rum sauce, remove it from the oven and let it cool down slightly.
- Slice the flesh off of the pineapple, leaving the core behind. Serve warm with some of the delicious sauce from the pan.
Gemma’s Pro Chef Tips For Making Tropical Roasted Pineapple
- Don’t use canned pineapples for this recipe. You want to use a fresh, juicy pineapple!
- If you can’t find coconut milk, you can use coconut cream, or buy a coconut and make your own fresh coconut milk!
- Brown sugar gives a lovely, deep caramel flavor. If you don’t have any on hand, you can easily make your own brown sugar.
- When it comes to rum, you don’t want to buy the cheapest bottle you can find, but you certainly don’t want to reach for the most expensive bottle on the shelf. Go for a good quality, middle of the road bottle.
- This tropical coconut rum marinade will work well with any fruit! Try it with bananas, peaches, or even oranges!
How To Store Tropical Roasted Pineapple
Any leftover roasted pineapple can be stored in the refrigerator for up to 3 days.
Make More Recipes!
- Grilled Pineapple With Butter Rum Sauce
- Gemma’s Signature Caramel Sauce
- Gemma’s Best-Ever Peach Cobbler
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Tropical Roasted Pineapple Recipe
Ingredients
- 1 large pineapple
- 4 tablespoons (2oz/57g) cold butter
- ½ cup (3oz/85g) dark brown sugar
- ¼ cup (2floz/57ml) spiced rum (or dark rum)
- 1 can (14floz/400ml) full fat coconut milk
Instructions
- Preheat the oven to 400°F (200°C). Top and tail the pineapple and cut off the rind until you reach the yellow flesh.
- In an oven-safe pan or skillet, add in the pineapple, butter, brown sugar, rum, and coconut milk.
- Bake for about 45 minutes - 1 hour carefully turning the pineapple every 15 minutes and basting it with the rum sauce.
- Once the pineapple is tender and coated in the thick, coconut rum sauce remove from the oven and allow to cool slightly.
- Slice the flesh of the pineapple leaving just the core behind. Serve pineapple warm with some of the thick sauce from the pan and some coconut ice-cream. Store leftovers in the fridge for up to 3 days.
Can the coconut milk be substituted with whole milk?
Hi ! I simply love your recipes , they turn out very well.can we not cut the pineapple into wedges and then do the process ? It will be done faster that way . But will it affect the outcome?
Hi Gemma! I was wondering any way to do without the rum or any alcohol ? I am assuming not but wanted to make sure.
Brilliant idea roasted pineapple coconut milk and coconut ice cream . Wonderful Iam definitely going to try this for valentines. Thank you so much Gemma
Hi Gemma,
Any substitute for the rum if I want to serve it for the kids?
Thank you
Uhhh, sorry, but are you saying cook the whole pineapple without cutting off the outside part of the pineapple? Just the top and bottom off? I’ve never cut a pineapple before, or cooked one either.